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Ingredientes
Direcciones
- Fill a large container with 1/2 qt of hot water. Add in salt and sugar.
- Mix thoroughly till well dissolved. Add in the remaining 1/2 qt of water.
- Immerse prepared fish chunks, filets or possibly small whole fish completely in brine solution. Chill fish in brine solution. Brine chunks of fish of fish 1" thick for about 5 up to 8 hrs, 1/2" thick for about 4 hrs, and for thinner filets or possibly pcs 2-3 hrs.
- After brining, always rinse your fish with plenty of fresh water. Pat the fish dry, and allow them to air dry for about 1 hour. This will cause a
- "pellicle" (a tacky glaze on the fish) to create indicating which it is ready for the drying and smoking process.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1193g | |
| Calories 387 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56625mg | 2359% |
| Potassium 14mg | 0% |
| Total Carbs 99.98g | 27% |
| Dietary Fiber 0.0g | 0% |
| Sugars 99.91g | 67% |
| Protein 0.0g | 0% |
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